Easter calls for brunch 🙂 Which includes whipped cream to have on your hot cross buns…..
This is an adaptation of a cheesecake from the Le Cordon Bleu course my friends are taking. Originally it is more indulgent, with a chocolate layer and a biscuit crumb base.
We decided to make it more sunny-morning appropriate, although dessert for breakfast should be an anytime thing 🙂
Enjoy this goodness!
Brown Sugar and Passion Fruit Cheesecakes Ingredients: Base:
1.5 cups corn flakes
2 Tbsp brown sugar
35g butter, melted Filling:
190g cream cheese (at room temperature)
2 Tbsp brown sugar
½ tsp vanilla essence To top:
½ cup passionfruit pulp
Crush the cornflakes well and mix in the sugar and melted butter. Divide between 4x10cm cake rings and press down. Chill while you make the filling.
Beat together the cream cheese and brown sugar until smooth and slightly fluffy. In another bowl, beat the cream and vanilla essence until stiff peaks form. Fold the cream into the cream cheese until combined and spoon into the cake rings. Chill for a few hours or overnight.
To make the topping, microwave the passionfruit pulp in 20 second bursts, mixing in between bursts, until thickened. Cool.
To serve, gently push the cheesecakes out of the molds (can use a heated cloth to loosen the edges) and spoon some of the delicious passionfruit goodness on top of the cheesecakes.
I laughed because when I looked at what I wrote about this cheesecake a few years ago, I said it was its own level on the food pyramid. It’s true.
I liked it so much I even went to the effort of putting up a sheet to photograph it! I am sure you will love it too, especially if you are a lover of both chocolate AND cheesecake.
This is my dad’s recipe and specialty 🙂
The gingernuts in the base give a nice tangy contrast to the rich sweet filling, but I am sure you can switch them with another plain biscuit if you like.
Luscious Chocolate Cheesecake Recipe
125g malt biscuits
250g dark chocolate
250g cream cheese
½ cup (100g) caster sugar
Line a 23cm diameter spring-form cake tin with tin foil.
Crush the biscuits until they resemble fine breadcrumbs. Melt the butter and mix with the biscuits until combined. Press onto the bottom and the sides of the tin with a glass or your fingers. Refrigerate until set.
Melt the chocolate in a glass bowl over a pot of simmering water. Cool slightly. Beat together the cream cheese and sugar until smooth. Set aside. Separate the eggs and whip the egg whites to soft peaks. Set aside. Whip the cream to soft peaks. Set aside. Beat the egg yolks slightly. Set aside. Beat the egg yolks into the cream cheese mixture. Slowly beat the chocolate in a bit at a time. Working quickly so the chocolate doesn’t melt, carefully fold in the egg whites, then the cream. Pour into the cake tin cover in tin foil. Refrigerate 4 hours until set.
Serves 20 (or 5 for 4 days……!) (well it really depends on how hungry you are. It’s pretty rich).